Focaccia with Mortadella, Burrata and Pesto

As basil season flourishes across Australia, there’s no better time to indulge in the vibrant flavors of freshly made pesto. This season, we’re transforming that glorious green goodness into the foundation of a truly unforgettable sandwich: the Mortadella & Burrata Pesto Focaccia Sandwich. Imagine a masterpiece built upon fluffy, aromatic pesto-infused focaccia, generously layered with delicate mortadella, luxuriously creamy burrata, and crowned with irresistibly crunchy homemade garlic chips. This isn’t just a sandwich; it’s a celebration of textures and tastes, a culinary journey that promises to elevate your lunch game to gourmet heights.

Forget everything you thought you knew about sandwiches. This creation is designed to delight every sense, from the moment you inhale the fragrant basil to the satisfying crunch of the garlic chips. Each component is crafted with care, ensuring a symphony of flavors that harmonizes perfectly. If you’re ready to dive into a world where fresh ingredients meet simple yet sophisticated techniques, read on to discover how to assemble this incredible Italian-inspired delight. From scratch-made pesto to perfectly baked focaccia and those addictive garlic chips, we’ll guide you through every step to create a sandwich that will undoubtedly become a new favorite.

The Ultimate Mortadella & Burrata Pesto Focaccia Sandwich

Prepare your taste buds for an extraordinary experience with this Mortadella & Burrata Pesto Focaccia Sandwich. This isn’t your average lunch; it’s a culinary triumph that masterfully blends crunchy, creamy, and cheesy elements into a single, cohesive bite. For those who cherish the bold flavors of fresh pesto, the richness of premium cheese, and the unmistakable aroma of garlic, this sandwich is a dream come true. Picture a golden-crusted focaccia, soft and airy on the inside, infused with the bright notes of basil pesto, cradling slices of exquisite mortadella and a generous dollop of luscious burrata. The secret weapon? My signature homemade garlic chips, offering an unparalleled crunch that elevates this sandwich from delicious to absolutely divine. While many traditional Italian sandwiches might feature pistachios for texture, my garlic-loving heart insisted on these golden morsels for an extra layer of savory bliss.

Let’s talk about the stars of the show. If you’re new to the world of Italian deli meats, mortadella is a revelation. Hailing from Bologna, Italy, this finely emulsified, heat-cured pork sausage is renowned for its smooth texture and delicate, slightly spiced flavor. Often flecked with cubes of pork fat, pistachios, or black pepper, it’s a staple in Italian cuisine, particularly beloved in sandwiches. Its subtle richness provides the perfect counterpoint to the vibrant pesto and creamy burrata. Burrata, on the other hand, is mozzarella’s more indulgent cousin. This fresh Italian cheese, made from mozzarella and cream, offers an outer shell of solid mozzarella that encases a soft, stringy interior of stracciatella (shredded mozzarella curds mixed with cream). When you slice into burrata, its creamy, milky interior spills out, creating a luxurious mouthfeel that is simply irresistible. Together, these ingredients transform a simple focaccia into a gourmet masterpiece.

Crafting Your Own Vibrant Pesto

There’s homemade pesto, and then there’s everything else. If you’ve ever experienced the unparalleled freshness and depth of flavor of a pesto made from scratch, you’ll understand why store-bought versions often fall short. Crafting your own pesto is an incredibly simple process, yet it yields a condiment bursting with vibrant flavors and aromas that can only come from high-quality, fresh ingredients. I always advocate for making pesto when basil is in peak season, as its leaves are at their sweetest, most tender, and plumpest, resulting in a pesto with truly exceptional character. Selecting the freshest basil with bright green leaves and a strong, sweet aroma is your first step towards pesto perfection.

While the traditional method involves the rhythmic crushing of ingredients in a mortar and pestle – a technique that some argue produces a more rustic texture and complex flavor profile – a modern food processor offers a convenient and equally delicious alternative. A food processor will typically yield a slightly runnier, smoother pesto, which I find absolutely ideal for spreading generously over our fluffy focaccia. It’s significantly less fuss and much quicker, making it perfect for busy home cooks who don’t want to compromise on taste. When choosing your ingredients, opt for high-quality extra virgin olive oil, fresh garlic, robust pine nuts (lightly toasting them before blending can enhance their nuttiness), and a good Pecorino Romano or Parmesan cheese. The combination of these fresh components ensures a pesto that is aromatic, intensely flavorful, and free from any artificial additives often found in commercial varieties.

Once you’ve mastered this versatile pesto, its uses extend far beyond this incredible sandwich. You can toss it with pasta for a quick and satisfying meal, dollop it onto grilled vegetables, swirl it into soups, or even create delightful pesto eggs for a gourmet breakfast. To store homemade pesto, transfer it to an airtight jar, then pour a thin layer of olive oil over the top to prevent oxidation and keep its vibrant green color. Stored in the refrigerator, it will maintain its freshness for up to 3-5 days, or you can freeze it in ice cube trays for longer preservation, ready to be thawed whenever a pesto craving strikes.

Mastering the Art of Pesto Focaccia

If you’re familiar with my recipes, you’ll know that my love for focaccia runs deep. I approach each focaccia creation with utmost seriousness, aiming for perfection in every airy crumb and golden crust. Today, we’re introducing a new contender for the title of “favorite focaccia”: the Pesto Focaccia. And while I adore all my previous focaccia recipes, I must confess, this pesto-infused rendition holds a special place in my heart. The magic lies in how the fragrant pesto weaves its way through every strand of dough, imbuing each bite with a glorious, herbaceous flavor that is utterly captivating.

For those venturing into the rewarding world of bread-making for the first time, focaccia is the perfect starting point. It’s often hailed as one of the most forgiving and enjoyable breads to bake, primarily because it requires no kneading – a game-changer for beginners. The dough is wonderfully cooperative, requiring very little specialized skill to achieve stunning results. Its high hydration content and long fermentation process (ideally 24 hours in the fridge) do most of the work for you, developing incredible flavor and an open, airy crumb with minimal effort. It’s almost impossible to mess up, making it an incredibly satisfying project for new bakers. The process involves simple mixing, a long, slow rise, and then the delightful ritual of dimpling the dough with your fingertips before baking, creating those signature pockets that capture olive oil and salt. The result is a bread that is crispy on the outside, incredibly soft and chewy on the inside, and now, with the addition of pesto, bursting with aromatic Mediterranean goodness. You can explore more of my focaccia recipes and essential tips for perfecting your bake here, including variations like wild garlic and rosemary focaccia.

Addictive Crispy Garlic Chips: Your New Culinary Obsession

Move aside, garlic confit – there’s a new star in the garlic universe, and she’s golden, irresistibly crispy, and utterly addictive: say hello to your new culinary best friend, garlic chips! These aren’t just a garnish; they’re a flavor powerhouse and a textural revelation. Imagine wafer-thin slices of fresh garlic, gently shallow-fried in luscious, rich olive oil until they achieve a glorious golden hue and an unparalleled crunch. The process transforms humble garlic into shimmering, savory jewels that burst with concentrated flavor in every bite.

Crafting garlic chips is a simple yet rewarding technique. The key lies in consistent, thin slicing and careful temperature control during frying to ensure they become perfectly crisp without burning. The result is a versatile topping that can transform any dish. Sprinkle them over vibrant salads for an unexpected pop of flavor and crunch, use them to elevate your favorite sandwiches (like our focaccia masterpiece!), scatter them atop pizzas, or fold them into pasta dishes for an incredible aromatic boost. But the magic doesn’t stop with the chips themselves. The olive oil used for frying becomes infused with an intense, aromatic garlic flavor, creating a golden elixir that is liquid gold in your kitchen. This repurposed garlic-infused oil can be used in countless other cooking applications – for sautéing vegetables, drizzling over bruschetta, making salad dressings, or even dipping crusty bread. It’s a fantastic way to maximize flavor and minimize waste.

For optimal crunch and flavor, garlic chips are best enjoyed immediately after frying. However, they can be stored in an airtight container or jar in your pantry for up to three months. While they may gradually lose some of their initial crispness over time, their deep savory flavor remains absolutely delicious, making them a fantastic pantry staple for quick flavor enhancements. Store the infused oil separately in a dark, cool place, and it will keep for several weeks, ready to impart its garlicky goodness into your next culinary adventure.

**Mortadella & Burrata Pesto Focaccia Sandwich with Garlic Chips Recipe**

Here’s how to assemble this incredible sandwich, starting with each component from scratch.

Quick Overview:

• Prep Time: 1 Day
• Cook Time: 10 Mins
• Servings: 4
• By: Daen Lia
• Summary: Make the most of basil season by crafting this irresistible pesto focaccia sandwich with mortadella, burrata, and crispy garlic chips.

Ingredients

Pesto

• 1 bunch basil leaves
• 1 garlic clove
• 1/4 cup pine nuts
• 1/2 cup Rich Glen olive oil
• 1/4 cup pecorino romano, grated
• Pinch of flakey sea salt

Pesto Focaccia

• 4 tbsp pesto
• 2.5 cups lukewarm water (approx. 600ml: 2 cups cold water + 1/2 cup boiling hot water)
• 1 sachet dry yeast (7g)
• 2 tbsp honey or maple syrup
• 5 cups white all-purpose flour
• 2.5 tsp flakey sea salt
• 6 tbsp Rich Glen Olive Oil

Garlic Chips

• 6 heads garlic
• 3 cups Rich Glen Olive Oil

Sandwich Assembly

• 1 slice pesto focaccia (from the recipe above)
• 1 tbsp pesto
• 150 g mortadella, thinly sliced
• 120 g burrata, drained
• 1 tbsp garlic chips, crushed
• Pinch of salt and pepper, to taste

Instructions

Pesto

1. In a food processor, combine the basil leaves, garlic clove, pine nuts, and 1/2 cup Rich Glen olive oil. Blend until all ingredients are well combined, aiming for a slightly chunky texture rather than a completely smooth paste.
2. Add the grated Pecorino Romano and stir until incorporated. Taste and adjust with more cheese or a pinch of flakey sea salt if needed.
3. If preparing in advance, store the pesto in an airtight jar in the fridge for up to 3 days. Pour a thin layer of olive oil over the surface to maintain freshness and color.

Pesto Focaccia

1. In a medium bowl, whisk together the lukewarm water, dry yeast, and honey or maple syrup. Let it sit for about 5 minutes until the yeast becomes foamy, indicating it’s active.
2. In a large mixing bowl, combine the all-purpose flour and 2.5 tsp flakey sea salt. Whisk them together.
3. Pour the active yeast mixture into the flour mixture. Using your hands or a spatula, gently bring the dough together until a shaggy, sticky dough forms. Avoid overmixing.
4. Coat a separate large mixing bowl generously with 3 tablespoons of Rich Glen olive oil. Transfer the dough into this oiled bowl, ensuring the dough is fully coated. Cover the bowl tightly with plastic wrap and place it in the refrigerator. Allow the dough to rise for a minimum of 6 hours, but ideally for 24 hours. The dough should significantly double in size and appear bubbly.
5. Once risen, gently remove the dough from the fridge. On a lightly floured surface or directly in the bowl, perform a series of folds: gently gather each edge of the dough and fold it over itself towards the center, turning the bowl as you go, until it forms a somewhat neat ball. This process will gently deflate the dough.
6. Generously coat a deep rectangular baking dish (approx. 34cm x 23cm x 5cm) with 1 tablespoon of Rich Glen olive oil. Transfer the shaped dough ball to the baking dish. Gently stretch the dough outwards with your fingers into a rough rectangular shape. It’s not necessary to stretch it all the way to the edges at this point, as it will continue to spread during the final rise.
7. Cover the pan with a clean tea towel and let the dough rise in a warm area of your kitchen for another 3 to 4 hours. This final proofing is crucial for a light and airy texture. Ensure it’s covered to prevent the top from drying out and forming a crust.
8. Preheat your oven to 200°C (390°F). Once the dough has completed its second rise, use your fingertips to gently indent or dimple the dough all over, creating small pockets.
9. Spoon the prepared pesto evenly over the dimpled focaccia dough. Drizzle an additional 2 tablespoons of Rich Glen olive oil over the top; this helps achieve a gorgeously golden and crispy crust during baking. Finish with a final sprinkling of flakey sea salt.
10. Bake for 20 to 30 minutes, or until the focaccia has developed a beautiful golden-brown crust and is cooked through.
11. Allow the focaccia to cool slightly in the baking dish before carefully transferring it to a wire rack to cool completely. This prevents the bottom from becoming soggy.

Garlic Chips

1. To peel the garlic easily, break the heads into individual cloves. Place the unpeeled cloves into a heatproof bowl and submerge them in boiling hot water for 5 minutes. Drain, and the skins will be much looser and easier to peel by hand.
2. Using a very sharp knife or a mandoline, finely slice each garlic clove into very thin, uniform strips. Consistency in thickness is key for even crisping.
3. In a deep dish pan or a small pot, heat the 3 cups of Rich Glen olive oil over high heat. To test if the oil is ready, insert a wooden skewer or chopstick into the oil; if small bubbles form steadily around it, the oil is hot enough. Reduce the heat to medium.
4. Carefully add half of the thinly sliced garlic chips to the hot oil. Cook for 3 to 4 minutes, or until they turn a beautiful golden color. Stir the garlic occasionally with a metal spatula or slotted spoon to prevent them from sticking together and ensure even cooking. Keep a close eye on them, as garlic can burn quickly.
5. Using a metal skimmer or slotted spoon, carefully remove the golden garlic chips from the oil and transfer them to a plate lined with absorbent paper (like paper towels) to drain any excess oil. Repeat the process with the remaining half of the garlic.
6. Once cooled, store the crispy garlic chips in an airtight jar. They are crispiest when used immediately but will remain delicious in your pantry for several months.
7. Allow the garlic-infused olive oil to cool completely. Strain it through a fine-mesh sieve into a clean, airtight jar to remove any small garlic remnants. This aromatic oil is perfect for any recipe calling for olive oil and will keep for several weeks in a dark, cool place.

Sandwich Assembly

1. Once your pesto focaccia has cooled, slice it into thirds lengthwise. Take one piece of the focaccia and slice it horizontally to create two halves for your sandwich.
2. To assemble, spread a generous layer of the fresh pesto onto both cut sides of the focaccia.
3. Layer the thinly sliced mortadella liberally over the bottom focaccia half.
4. Carefully spoon or place the creamy burrata over the mortadella. If your burrata is very soft, gently tear it open to allow its creamy interior to spread.
5. Finish with a generous sprinkling of the crushed crispy garlic chips, adding that essential crunch and intense garlic flavor. Season with a pinch of salt and freshly ground black pepper to taste.
6. Place the other half of the focaccia on top to complete your sandwich. Slice the assembled sandwich in half for easier handling and serving. Enjoy immediately!

I genuinely hope you enjoy creating and savoring this magnificent Mortadella & Burrata Pesto Focaccia Sandwich. It’s a recipe born from a love for fresh, seasonal ingredients and the joy of sharing delicious food. If you embark on this culinary adventure, please don’t hesitate to share your wonderful creations! Tag me on Instagram, Tik Tok, or Pinterest so I can admire your delicious efforts.

Your feedback is incredibly valuable. If you have any questions about the recipe or would like to leave a review, please do so in the comments below. I always love hearing from you and answering your food and recipe-related inquiries.

A special thank you to Rich Glen Olive Oil for sponsoring this recipe. Their high-quality olive oil truly elevates the flavors of every component, from the vibrant pesto to the crispy garlic chips and the tender focaccia. You can purchase Rich Glen Olive Oil here to experience the difference quality makes in your cooking.

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